The Video: A Guide to Making Firecracker Shrimp

What's Up Guys Welcome Back

If you're looking for your new favorite way to make fried shrimp, you're in the right spot today. I'll be showing you my firecracker shrimp recipe, and before we do that, please take a quick second to subscribe to the channel. Make sure to hit that bell and enable notifications as well. Alright guys, meet me in the kitchen; let's make it happen!

First Things First

You're going to need some extra large shrimp that's already been defrosted. We're going to peel and devein these. To start, you want to grab the tail end and pinch it, and just pull that piece off there. If you spin it around and do the same thing on the other end, you should be able to execute this technique with just two moves. Nice and easy. Again, just pinch the tail off as you see me doing right there, and then do the same with the shell on the body. It's nice and simple if you have your own technique feel free to use that but if not, give this one a try.

Super Fast and Your Boy is Eating a Lot of Shrimp

So once we have de-shelled all of the shrimp, we're going to break out our sharpest knife in the kitchen. We're going to make an incision down the back of the shrimp and remove the vein from the shrimp. These shrimp didn't have much of a vein but you'll still be able to see me remove it here. This is where the intestinal tract is in the shrimp, and it's actually optional to remove this because once you cook it, you're cooking all the bacteria anyway. But I do like to remove it myself. You know totally up to you.

There you go! Once you've gone ahead and removed all of the veins, go ahead and clean your shrimp with some cold water just make sure everything else is out of there. Next, you're going to beat two eggs with a little bit of hot sauce in a bowl. This is going to be the foundation for our firecracker shrimp.

The Egg Batter

This egg batter is what's going to give our shrimp that crispy outside and juicy inside. You want to make sure to whisk those eggs well before you add your hot sauce, because you don't want any scrambled eggs in there! Add a pinch of salt and pepper, then mix until the eggs are smooth. This is where the magic happens.

The Shrimp Prep

While we're working on our egg batter, let's get our shrimp ready. Take each shrimp and dip it into the egg mixture, coating it evenly. Make sure to get all sides coated, because you want that crispy exterior. Place your coated shrimp onto a plate or tray, ready for frying.

The Frying Process

Now that we have our egg-coated shrimp ready, it's time to heat up some oil in a deep pan or a deep fryer. Heat the oil until it reaches 350 degrees Fahrenheit. Once the oil is hot, add your coated shrimp and fry until they're golden brown, about four to five minutes per side.

The Sauce

While our shrimp are frying, let's work on our firecracker sauce. In a bowl, mix together mayonnaise, sriracha sauce, soy sauce, honey, rice vinegar, garlic powder, and sesame oil. You can adjust the amount of hot sauce to your liking, because this sauce is going to be spicy! Stir everything together until it's smooth.

Plating and Serving

Once our shrimp are done frying, remove them from the hot oil and place them onto a wire rack to drain any excess oil. Dunk those shrimp into that sauce like so, making sure they're well coated. Now we get to plate our firecracker shrimp! Garnish with toasted sesame seeds, diced chives, and a sprinkle of green for added color.

The Taste Test

Finally, it's time to taste our firecracker shrimp. Oh man, there it is – the face says it all if you don't point at your food, it's not good! I'm telling you, we got to go back for seconds on this recipe. This recipe is great guys; let me know what you think in the comments. Make sure to give me a thumbs up please hit that subscribe button and that bell for notifications, and as always thank you for your support.

"WEBVTTKind: captionsLanguage: enwhat's up guys welcome back if you're looking for your new favorite way to make fried shrimp you're in the right spot today i'll be showing you my firecracker shrimp recipe but before we do that please take a quick second to subscribe to the channel make sure to hit that bell and enable notifications as well alright guys meet me in the kitchen let's make it happen first things first you're going to need some extra large shrimp that's already been defrosted we're going to peel and devein these you want to start by grabbing the tail end and pinching it and just pull that piece off there and if you spin it around and do the same thing on the other end you should be able to execute this technique with just two moves nice and easy again just pinch the tail off as you see me doing right there and then do the same with the shell on the body nice and simple if you have your own technique feel free to use that but if not give this one a try super fast and your boy is eating a lot of shrimp so you can trust me on this one once we have de-shelled all of the shrimp we're going to break out our sharpest knife in the kitchen we're going to make an incision down the back of the shrimp and remove the vein from the shrimp these shrimp didn't have much of a vein but you'll still be able to see me remove it here this is where the intestinal tract is in the shrimp it's actually optional to remove this because once you cook it you're cooking all the bacteria anyway but i do like to remove it myself but you know totally up to you there you go and once you've gone ahead and removed all of the veins go ahead and clean your shrimp with some cold water just make sure you get everything else out of there next you're going to beat two eggs with a little bit of hot sauce in a bowl this is going to be what we're going to use to dredge the shrimp as always guys specific measurements and ingredients can be found in the description box below next we're going into a mixing bowl with equal parts cornstarch and all-purpose flour the cornstarch is going to help the shrimp stay nice and crispy when we add our sauce we're going to season that mixture with salt pepper garlic and onion powder or if you have your favorite seafood blend feel free to use that as well and your seasoning for your breading i recommend tasting the flour mixture just to make sure it's adequately seasoned next we're going to hit our shrimp with a little bit of seasoning as well don't go overboard though because shrimp is definitely a little delicate so you don't need to season it too much but we did go down with a little salt and pepper there on the shrimp mix them around make sure they're evenly coated and then we're going to place them into our egg wash just a little bit at a time you don't want to overcrowd it give them a nice toss in there and then we're going to drain the excess and go right into our flour and cornstarch mixture looking good i like to do this a little bit before we start our oil because it gives the flour time to adhere to the meat this will prevent the flour from falling off of the shrimp and laying on the bottom of your frying pan so once you bread them go ahead and put them on a plate or a wire rack as you see me doing right here and just give them a few minutes to kind of hang out let that flower really adhere to the shrimp it's going to ensure they stay nice and crispy and it'll keep your oil clean there we go that's how we're looking next we're gonna make our sauce so we're going in with one half cup of sweet chili sauce any brand will work here whatever you like followed by one teaspoon of garlic paste and one teaspoon of ginger the flavor profile in this sauce is crazy guys it'll be good on wings obviously it's good on shrimp you can use it for so many things maybe even salmon haven't tried that yet but i will then we're going in with some fresh lemon juice followed by about two tablespoons of honey again guys all of the specific measurements and ingredients are in the description box below you see me going in with a little bit of lemon zest that's going to really add some pop to this recipe break out your whisk and mix that sauce thoroughly make sure all the ingredients are well combined and make sure you taste as you go and adjust the flavor to your preference if you want it a little extra sweet you can add a little bit more honey you can even spice it up with a little sriracha if you want now we're going in with our cooking oil you can use peanut oil or vegetable oil whatever your preference is no big deal you want to fill it up so that the shrimp will be submerged in the oil get that up to 350 degrees and then we're going in with our shrimp remember to always lay the food away from you that way you avoid any splatter we don't want you to burn yourself and these don't take long at all to cook guys about four to five minutes and they'll be done check on them after a couple minutes make sure they're cooking nicely make sure nothing's sticking to the bottom and they're not sticking together you want a nice golden brown color at least 145 degrees internal temperature you know they're good to go i can't wait for you guys to try this recipe let me know in the comments if you plan on making this i also have a delicious bang bang shrimp recipe that's really popular on my channel this is a little spin on that recipe for those that don't like mayonnaise this one is super delicious i can't wait for you guys to try it out looking good those shrimp are fried to perfection we're gonna remove them from that hot oil and place them on a wire rack allow them to drain i don't recommend putting them on a paper towel because they'll end up getting soggy and we want crispy shrimp so a wire rack is the best way to do it but if you don't have a wire rack you got to do what you got to do no big deal they'll still taste delicious all right now you want to dunk those shrimp into that sauce like so make sure they're well coated and then we're gonna plate them up now this is why that cornstarch is important guys because the cornstarch will make sure the shrimp are extra crispy and that crispiness is needed because this sauce is kind of thick and we don't want soggy shrimp these are fantastic super crispy the sauce is packed with flavor this is the perfect appetizer for your next game day or your party you can serve this with a little rice also if you want to make a meal out of it we're going to garnish it up with some toasted sesame seeds quick little food porn for you guys i think this counts as a trademark money shot as well you know i gotta hit it with a little greenery these are some diced chives and that my friends is firecracker shrimp perfection you know i gotta try this couple trademark money shots and here comes the taste test i think this one will do oh man there it is the face says it all if you don't point at your food it's not good i'm telling you we got to go back for seconds this recipe is great guys let me know what you think in the comments make sure you give me a thumbs up please hit that subscribe button and that bell for notifications and as always thank you for your support\n"